ANTIOXIDANT EFFECT OF STRAWBERRY LEAVE EXTRACTS ON STABILIZATION OF SUNFLOWER OIL DURING STORAGE CONDITION

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ROSHAN M.; ESMAEEL ZADE KENARI R.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:65 Page(s): 301-309

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Title

ANTIOXIDANT EFFECT OF STRAWBERRY LEAVE EXTRACTS ON STABILIZATION OF SUNFLOWER OIL DURING STORAGE CONDITION

Author(s)

ROSHAN M. | ESMAEEL ZADE KENARI R. | Issue Writer Certificate

Keywords

STRAWBERRY LEAF EXTRACTQ1

ANTIOXIDANTQ1

OXIDATIONQ1

SUNFLOWER OILQ2

STORAGE CONDITIONQ2

Abstract

Oils OXIDATION in addition to Changes of Oils Properties has Negative Effects on Consumers Health. One of the Important Method for Preventing from OXIDATION is Using ANTIOXIDANTs. Using Synthetic ANTIOXIDANTs due to being Toxicity and Undesirable Effects such as Mutation Effects and Creating Cancer is a Very Controversial Issue, Nowadays. Therefore, Production of natural ANTIOXIDANTs is Necessary as a Substitution for Synthetic ANTIOXIDANTs. In this Study, First Tocopherol and Phenolic Compounds in Strawberry Leaf were Extracted. After that, the Extract was Formulated in two Concentration 400 ppm and 800 ppm with SUNFLOWER OIL without ANTIOXIDANT. Then, the Oil Samples formulated with this ANTIOXIDANT during STORAGE CONDITION were Kept for 60 Days in 25 Temperature and the Sampling was done during 0, 15, 30, 45, 60 Days. And the rate of OXIDATION and its Stability based on Acid Value, Peroxide Value, OXIDATION Stability Index, Polar Compounds and Carbonyl Value was Investigated and with Control Sample (the Oil Containing 100 ppm TBHQ ANTIOXIDANT) was Compared in Similar Conditions. The results in this Study Showed that, the 800 ppm Concentration STRAWBERRY LEAF EXTRACT has been Effective for Stabilizing of SUNFLOWER OIL during the Storing than TBHQ and 400 ppm Concentration STRAWBERRY LEAF EXTRACT and this is due to High amount of Phenolic and Tocopherols Compounds in 800 ppm Extract in respect of lower Extract Concentrations.

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APA: Copy

ROSHAN, M., & ESMAEEL ZADE KENARI, R.. (2017). ANTIOXIDANT EFFECT OF STRAWBERRY LEAVE EXTRACTS ON STABILIZATION OF SUNFLOWER OIL DURING STORAGE CONDITION. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(65), 301-309. SID. https://sid.ir/paper/72764/en

Vancouver: Copy

ROSHAN M., ESMAEEL ZADE KENARI R.. ANTIOXIDANT EFFECT OF STRAWBERRY LEAVE EXTRACTS ON STABILIZATION OF SUNFLOWER OIL DURING STORAGE CONDITION. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(65):301-309. Available from: https://sid.ir/paper/72764/en

IEEE: Copy

M. ROSHAN, and R. ESMAEEL ZADE KENARI, “ANTIOXIDANT EFFECT OF STRAWBERRY LEAVE EXTRACTS ON STABILIZATION OF SUNFLOWER OIL DURING STORAGE CONDITION,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 65, pp. 301–309, 2017, [Online]. Available: https://sid.ir/paper/72764/en

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